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Sweet and Spicy Cauliflower Tacos with Red Cabbage Slaw

Veg, GF
Servings 8 Tacos
Author Ashley

Ingredients

  • chopped cilantro
  • sliced avocado
  • 8 tortillas of choice

Red Cabbage Slaw

  • 4 cups shredded red cabbage
  • 1/4 cup lime juice
  • 1 tablespoon olive oil
  • 2 teaspoons maple syrup
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • a pinch of salt

Sweet and Spicy Cauliflower

  • 1 large head of cauliflower
  • 3 tablespoons honey
  • 1 tablespoon neutral oil
  • 2 teaspoons hot sauce (I use Siracha)
  • 1/2 teaspoon salt
  • 1 tablespoon nutritional yeast

Instructions

For the Red Cabbage Slaw

  • In a measuring cup, measure out the lime juice, then add the oil, maple syrup, cumin, coriander and salt. Whisk to combine. Place the shredded cabbage in a medium mixing bowl and pour the dressing over. Use your hands to ,massage the dressing into the cabbage. 
  • Cover the bowl with plastic wrap and place it in the fridge to marinate while you prepare the cauliflower.

For the Sweet and Spicy Cauliflower

  • Preheat the oven to 450ºF. Meanwhile, cut the cauliflower into florets and give it a good rinse. Pat the florets dry with a clean tea towel and transfer them to a large baking sheet.
  • In a small saucepan over medium heat, whisk together the honey, oil, hot sauce and salt. Bring to a low simmer, whisking constantly, then remove from the heat.
  • Pour the spicy honey sauce over the cauliflower and toss to coat. Pop the cauliflower into the preheated oven and bake for about 25-30 minutes, turning every 10 or so minutes.
  • The cauliflower should be slightly charred in places when it's done. Remove it from the oven and sprinkle over the nutritional yeast, toss to coat. 

To Assemble the Tacos

  • Wrap the tortillas in foil and place them in the turned off (but still warm) oven to heat up a bit.
  • I love doing DIY tacos, so simply place all the ingredients on the table and let people do their thing!